Crunchy, golden, and totally addictive, these Baked Zucchini Fries with Dipping Sauce Recipe bring everything you want in a snack without the guilt of frying. They bake up crisp and flavorful, perfect for sharing over a casual evening with friends or for sneaking in some veggies with your kids.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Baked Zucchini Fries with Dipping Sauce Recipe
- Top Tip
- How to Serve Baked Zucchini Fries with Dipping Sauce Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Baked Zucchini Fries with Dipping Sauce Recipe
Why You'll Love This Recipe
Let me tell you, I've made these baked zucchini fries more times than I can count because they’re just that reliable and delicious. You get the crunch without deep frying, plus a bright, tangy dipping sauce that perfectly complements the mild zucchini.
- Crispy Texture Without Frying: Thanks to the panko and parmesan combo, these fries bake up super crispy, satisfying that craving for crunch.
- Healthy & Veggie-Packed: It’s a clever way to enjoy zucchini in a form that even picky eaters go for.
- Easy & Quick to Prep: With a straightforward breading process, it’s a great weeknight snack or side dish with minimal fuss.
- Delicious Dipping Sauce: That tangy honey-dijon basil sauce takes these fries from tasty to downright crave-worthy.
Ingredients & Why They Work
Each ingredient is chosen to build layers of flavor and texture. Fresh zucchini gives a tender base, while the panko and parmesan crispen up the outside perfectly. The dipping sauce balances the mild fries with a bright, creamy punch. When shopping, look for firm zucchini without soft spots and fresh herbs for the best taste.

- Zucchini: Medium-sized, firm zucchinis work best—too large and they get watery, too small and you won’t get enough fries.
- Panko Breadcrumbs: These light, flaky crumbs create the signature crunch you’re aiming for.
- Parmesan Cheese: Adds a salty, nutty flavor that elevates the crust dramatically.
- Garlic & Onion Powder: A subtle seasoning kick without overpowering the zucchini.
- Kosher Salt: Essential for seasoning and bringing out the zucchini’s natural flavor.
- Dried Oregano: Adds a touch of earthiness and herbaceous warmth.
- All-Purpose Flour: Helps the egg wash stick and seals the coating.
- Eggs: Acts as the glue for the breading station, ensuring crumbs stick evenly.
- Dijon Mustard: Provides tang and depth to the dipping sauce.
- Mayonnaise: Adds creaminess and richness to the dip.
- Honey: Sweetens and balances the mustard’s sharpness.
- Apple Cider Vinegar: Brings a light acidity that brightens the dipping sauce.
- Water: Thins the sauce to a perfect dipping consistency.
- Black Pepper: Freshly ground gives gentle heat and aroma.
- Fresh Basil: Offers a fragrant, herbaceous note, lifting the sauce beautifully.
Make It Your Way
One of my favorite things about this Baked Zucchini Fries with Dipping Sauce Recipe is how easy it is to tweak. You can play with the herbs or swap that dipping sauce for whatever you love. It’s a blank canvas for your flavor preferences.
- Add a Kick: I sometimes sprinkle a bit of smoked paprika or cayenne in the breadcrumb mixture when I’m craving some heat, and it livens things up beautifully.
- Change the Cheese: Feel free to swap parmesan for pecorino or nutritional yeast for a dairy-free twist.
- Gluten-Free: Use gluten-free panko or crushed nuts in place of breadcrumbs and a gluten-free flour blend for a friendly alternative.
- Herb Variations: Fresh thyme or rosemary also works great in the dip if you don't have basil handy.
Step-by-Step: How I Make Baked Zucchini Fries with Dipping Sauce Recipe

Step 1: Preheat and Prepare
Start by setting your oven rack in the center position and preheat to 425°F (218ºC). Lining your baking sheet with parchment paper or foil makes cleanup a breeze. I always add a wire rack on top, lightly greased, so the fries bake evenly crisp all around — but if you don't have one, just baking on the lined pan works fine too!
Step 2: Slice Your Zucchini
Cut each zucchini into about 12 sticks, roughly 3 to 4 inches long and ½ to ¾ inch wide. This size fries up nicely—big enough to handle but thin enough to get crisp. I find uniformity here helps them cook evenly.
Step 3: Set Up Your Breading Station
Arrange three bowls: one with flour, one with whisked eggs, and the last with the breadcrumb mixture (panko, parmesan, garlic powder, onion powder, salt, and oregano). This setup keeps the process smooth and efficient.
Step 4: Coat Those Zucchini Sticks
Dip each zucchini piece into the flour first, shaking off the excess. Then into the egg bowl, and finally press it into the breadcrumb mix. Make sure to coat every side well—this is what gives you the golden crunch. Placing each breaded stick on the wire rack helps air circulate around, crisping them beautifully.
Step 5: Bake to Perfection
Pop the zucchini in the oven and bake for 12-15 minutes. If you’re using a wire rack, you can leave them be, but on just a sheet pan, flip them halfway through. You’ll know they’re done when they’re golden brown and crispy to the touch—no soggy spots!
Step 6: Whip Up the Dipping Sauce
While the fries bake, stir together Dijon mustard, mayo, honey, apple cider vinegar, water, pepper, and chopped basil in a small bowl. This sauce really makes these fries pop and adds a creamy, tangy contrast that I can’t get enough of.
Step 7: Serve and Enjoy!
Serve your golden baked zucchini fries right out of the oven with a generous side of your dipping sauce. I like to sprinkle a little extra parmesan or fresh basil on top for that finishing touch.
Top Tip
I’ve learned through many batches that drying your zucchini sticks really helps with crispiness. They naturally release water while cooking, so removing excess moisture before the breading step is a game-changer.
- Pat Dry Thoroughly: Use paper towels to squeeze out moisture after slicing—this stop sogginess in its tracks.
- Don’t Overcrowd the Baking Rack: Give each fry enough room so air can circulate properly and crisp up those edges.
- Press Breadcrumbs Firmly: When coating, press the crumbs into the zucchini to help the crust hold during baking and eating.
- Watch Your Bake Time: Overbaking can dry out the zucchini, so check at 12 minutes and then decide if a few more minutes are needed.
How to Serve Baked Zucchini Fries with Dipping Sauce Recipe

Garnishes
I usually toss my baked zucchini fries with a smidge of extra parmesan and fresh chopped basil. Sometimes a little sea salt sprinkle just before serving really wakes up the flavors. These simple garnishes add visual appeal and an extra burst of taste.
Side Dishes
This recipe pairs wonderfully with light, fresh sides like a crisp spring salad, garlic mashed cauliflower, or even a bowl of your favorite soup. It’s also fantastic alongside grilled chicken or fish for a complete meal.
Creative Ways to Present
For a party, I love serving these fries stacked in a tall glass with the dipping sauce in small individual ramekins for easy grabbing. It’s fun, approachable, and always gets people talking—plus it makes the snack table look so inviting.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store any leftover zucchini fries in an airtight container in the fridge for up to two days. To keep them crispy, I line the container with paper towels and separate layers of fries with parchment paper.
Freezing
If I want to prep ahead, I freeze the breaded zucchini fries on a baking sheet first, then transfer them to a freezer-safe bag. That way, they don’t stick together, and whenever I’m ready, I bake them straight from frozen, adding a few extra minutes.
Reheating
Reheat leftovers in a preheated oven at 400°F for about 8 minutes to bring back that crisp edge—microwaving tends to make them soggy, so I avoid that whenever possible.
Frequently Asked Questions:
Absolutely! Swap the all-purpose flour for a gluten-free flour blend and use gluten-free panko breadcrumbs or even crushed nuts like almonds or pecans for the coating to keep that crunch.
Patting the zucchini dry before breading and avoiding overcrowding on the baking sheet or rack are key. Also, reheating in the oven rather than the microwave keeps them crisp longer.
You can bread the zucchini fries ahead of time and store them in the fridge for a few hours before baking. For longer storage, freeze the breaded fries on a baking sheet, then transfer to a bag for easy baking later.
Besides the honey-dijon basil sauce, ranch, garlic aioli, or even a simple marinara sauce work wonderfully. Feel free to experiment with your favorite dips!
Final Thoughts
This Baked Zucchini Fries with Dipping Sauce Recipe feels like a little celebration in every bite — guilt-free, crispy, flavorful, and surprisingly comforting. I always find myself reaching for seconds, and even my veggie-averse friends ask for the recipe. Give it a try and see how this simple snack can become your new go-to for easy entertaining or a delightful veggie treat at home!
Print
Baked Zucchini Fries with Dipping Sauce Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Crispy and flavorful baked zucchini fries coated with a parmesan panko crust, served with a tangy honey dijon dipping sauce. A healthier alternative to traditional fries, perfect as a snack or appetizer.
Ingredients
Baked Zucchini Fries:
- 3 medium zucchini, about 1 pound
- 1 cup panko breadcrumbs
- ½ cup shredded parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt
- ¾ teaspoon dried oregano
- ½ cup all-purpose flour
- 2 large eggs, whisked
Dipping Sauce:
- 2 tablespoons dijon mustard
- 2 tablespoons mayonnaise
- 1 teaspoon honey
- 1 teaspoon apple cider vinegar
- 2 teaspoons water
- ¼ teaspoon black pepper
- 1 tablespoon chopped basil
Instructions
- Heat the Oven: Set the oven rack to the center position and preheat to 425°F (218ºC). Line a baking sheet with parchment paper or foil and place a wire rack on top. Lightly grease the rack with nonstick cooking spray or vegetable oil. Alternatively, you can bake directly on the lined pan.
- Prepare the Zucchini: Cut each zucchini into about 12 pieces, each piece around 3 to 4 inches long and ½ to ¾ inches wide, to yield approximately 36 fries total.
- Create a Breading Station: Place the all-purpose flour in a bowl. Whisk the eggs in another bowl. In a separate shallow bowl, combine the panko breadcrumbs, shredded parmesan cheese, garlic powder, onion powder, kosher salt, and dried oregano.
- Bread the Zucchini: Dip each zucchini piece first in the flour, shaking off excess, then dip into the whisked eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Place each breaded piece on the prepared wire rack or baking tray.
- Bake the Zucchini Fries: Bake in the preheated oven for 15 minutes or until golden brown. If baking directly on the sheet pan without a wire rack, flip fries halfway through baking to ensure even crispiness.
- Make the Dipping Sauce: In a small bowl, whisk together the dijon mustard, mayonnaise, honey, apple cider vinegar, water, black pepper, and chopped basil until smooth and well combined.
- To Serve: Serve the baked zucchini fries hot, accompanied by the prepared dipping sauce for a delicious contrast of flavors.
Notes
- For extra crispiness, use a wire rack to bake the fries allowing air to circulate around each piece.
- If you prefer a spicier dipping sauce, add a pinch of cayenne pepper or hot sauce to the mixture.
- To make this dish gluten free, substitute panko breadcrumbs and all-purpose flour with gluten free alternatives.
- Make sure to pat the zucchini pieces dry before breading to help the coating adhere better.
- Leftover fries can be reheated in a toaster oven or air fryer to restore crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 70 mg






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